Tangy Pork Chops Stuffing Bake Food

TANGY PORK CHOPS

Steps:

• Place chops in a 3-qt. slow cooker; sprinkle with pepper. Add the onions, celery, green pepper and tomatoes. Combine the ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low 5-6 hours or until meat is tender. , Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high about 30 minutes or until thickened. If desired, serve with rice or mashed potatoes.

BBQ PORK CHOP STUFFING BAKE

Steps:

• Heat oven to 350°F.
• Cook chops in skillet on medium heat 4 min. on each side or until browned on both sides. Meanwhile, prepare stuffing in large saucepan as directed on package.
• Place chops in 13x9-inch baking dish. Mix cranberry sauce, barbecue sauce, sugar and cinnamon. Add to stuffing; mix lightly. Spoon over chops.
• Bake 30 min. or until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving.

PORK CHOP AND CORN STUFFING BAKE

Steps:

• Mix stuffing, soup, corn, onion and celery and spoon into a greased 9" pie plate.
• Top with pork chops.
• Mix sugar and mustard and spoon over chops.
• Bake at 400 degrees for 30 minutes.

TANGY PORK CHOPS

Steps:

• Place chops in slow cooker.
• Sprinkle with salt and pepper.
• Add onions, celery, green pepper and tomatoes.
• Combine ketchup, vinegar, Worcestershire sauce, lemon juice, bouillon and sugar.
• Pour over vegetables.
• Cover and cook LOW 5-6 hours
• Mix cornstarch and water til smooth.
• Stir into liquid in slow cooker.
• Cover and cook on high 30 minutes til thickened.
• Serve over rice if desired.

TANGY TENDER PORK CHOPS

Steps:

• Preheat oven to 350°. In a large nonstick skillet, brown chops in oil in batches. Transfer to a 13x9-in. baking dish coated with cooking spray., In the same pan, saute celery and chopped onion in butter until tender. Stir in the ketchup, water, vinegar, brown sugar, lemon juice, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until slightly reduced, 15-20 minutes., Pour sauce over chops. Top with sliced onion and pepper rings. Cover and bake until a thermometer reads 145°, 20-25 minutes., Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.

PORK CHOP-STUFFING BAKE

Steps:

• Heat oven to 350°F.
• Prepare stuffing as directed on package. Meanwhile, cook chops in large ovenproof nonstick skillet on medium-high heat 4 min. on each side or until evenly browned on both sides. Mix soup, onions and thyme; spoon over chops.
• Top chops with stuffing; sprinkle with cheese.
• Bake 20 to 25 min. or until chops are done (145°F). Remove from oven; let stand 3 min. before serving.

BAKED PORK CHOPS AND STUFFING

Steps:

• Preheat oven to 350.
• Grease the bottom of a non-stick pan with a small piece of pork fat from one of the chops.
• Brown chops on both sides over medium heat.
• Place in a single layer in a shallow 2 or 2 1/2 quart casserole. (I use an 8x8 inch square pan.).
• Mix together bread cubes, onion, butter, 2T. water and poultry seasoning. Spread over the pork chops.
• In a bowl, mix the soup and 1/3 cup of water together & pour over the chops and stuffing.
• Bake, uncovered, 1 hour or until the chops are tender.
• *You can also use Cream of celery or Golden Mushroom soup instead of Cream of Mushroom soup.
• *This recipe can also be prepared up to one day ahead and then refrigerate until ready to bake.

STUFFING-TOPPED PORK CHOPS

Steps:

• Heat oven to 350°F.
• Brown chops in hot oil in skillet on medium-high heat 3 min. on each side. Place in 13x9-inch baking dish sprayed with cooking spray.
• Prepare stuffing as directed on package; stir in soup. Spread over chops.
• Bake 20 min.; top with cheese. Bake 10 min. or until chops are done (145°F). Let stand 3 min. before serving.

EASY BAKED PORK CHOPS WITH STUFFING

Steps:

• Sprinkle both sides of chops with salt and pepper.
• In a large skillet over medium-high heat; brown pork chops in the oil.
• Removed pork chops and set aside.
• Cook onion and celery in the same skillet until onion is tender.
• Add chopped apples and cook another minute.
• Stir in chicken broth and celery soup.
• Bring to a simmer.
• Remove from heat; stir in stuffing cubes until cubes are moistened.
• Pour stuffing mixture into a lightly greased or sprayed 13x9-inch baking dish.
• Place pork chops on top of stuffing.
• Cover with foil and bake at 375 degrees for 30-40 minutes or until chops are cooked through but still juicy.

TANGY PORK CHOPS

Steps:

• Mix ketchup, apple juice, olive oil, vinegar, Worcestershire sauce, garlic powder, chili powder, hot sauce, and kosher salt together in a bowl; pour marinade into a resealable plastic bag. Add pork chops to the marinade and seal bag. Marinate for at least 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from marinade and place on the hot grill; discard used marinade. Cook until pork chops are no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C).